Southwestern Grilled Chicken Salad
Southwestern Grilled Chicken Salad
Directions
Mix greens with dressing in large mixing bowl.
Add pecans, raisins, bacon, jicama and toss.
Sprinkle with cheese, crispy onions and tortilla strips.
Finish on top with layers of avocado, chicken and salsa.
Ingredients
3 oz mixed salad greens
3 fl oz Chipotle-Toasted Cumin Vinaigrette, (see recipe below)
1 tbsp pecan pieces, honey-roasted
1 tbsp golden raisins
1 oz bacon, peppered, cooked, small dice
1 oz jicama(s), small dice
2 oz cheese, cotija, shredded
1 tbsp West Creek® Crispy Onions
2 oz Contigo® Tortilla Strips, Tri-Color
1/2 ea avocado
3 oz chicken, Southwest, cooked, large dice
2 oz black bean-corn-mango salsa, prepared
Chipotle-Toasted Cumin Vinaigrette
Directions
Place all the ingredients in blender or food processor.
Blend mixture until combined.
Store and refrigerate for 12 hours before service.
Stir or shake well before serving.
Ingredients
31 fl oz Chef’s Finest® Italian Dressing, prepared
3 tbsp Chipotle pepper(s) in adobo sauce
1 tbsp cumin, seeds , toasted
Download Recipe
